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Ingredients
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Main Ingredients
Method
Cooking Instructions
Roasting the Peppers
Preheat your oven to 450°F (230°C). Cut the red bell peppers in half and remove the seeds and stems. Place them on a baking sheet, cut side up. Drizzle with olive oil and sprinkle with salt and black pepper. Roast in the oven for about 25-30 minutes or until the skins are blistered and charred. Remove from oven and let them cool slightly, then peel off the skins.
Making the Provolone Cheese Sauce
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until light golden. Gradually add the milk, whisking constantly to avoid lumps. Cook for about 5 minutes until the sauce thickens. Lower the heat and stir in the provolone cheese until melted and smooth. Add garlic powder and red pepper flakes to taste.
Assembling the Dish
Place the roasted red peppers on a serving platter and pour the provolone cheese sauce over the top. Serve warm.